MINCED LAMB/BEEF SAMOSA PARCELS

2016-07-28
  • Yield : 16 - 18
  • Prep Time : 40m
  • Cook Time : 20m
  • Ready In : 60m

500g minced lamb or beef

1 cup cooked potatoes – cut into small cubes

½ cup frozen green peas – thawed

100g onion ginger turmeric chili and garlic paste*

20g finely chopped coriander roots

20g finely chopped spring onion bases

2 sprigs of curry leaves finely chopped

2 dessertspoons cumin powder

3 tablespoons olive oil

1 teaspoon salt, or to taste

Oil for deep frying

DOUGH MIX

500g plain flour

100g margarine or butter

1 level teaspoon salt (7g)

1 cup water (approximately)

COOKING METHOD: Make the dough by sifting the flour in a bowl and stir in the salt. Add small amounts of margarine or butter at a time to the flour and with your finger tips incorporate them into the flour till all the margarine is used up. Make a ‘well’ in the centre of the flour then add the water. With a spatula stir the flour to form dough. Lightly knead the dough on a floured board then immediately place it into the fridge for later use.

Make a paste* using roughly 60g onion and 10g each of ginger, garlic, red chilies and fresh turmeric. Add olive oil to the fry pan on a moderate hot heat and add the chopped curry leaves followed by the coriander and spring onion and stir fry it for roughly a minute. Now add the onion paste and fry it for roughly 6 minutes till the mixture is free of any moisture and smells fragrant. Add the minced lamb and cumin powder to the pan and stir to combine well and fry till the lamb is nearly cooked, approximately 5 minutes, then add the peas and potatoes, and season with salt and pepper as desired. Cook for 2 more minutes. Put it aside to cool till ready to assemble into parcels.

While the mince is cooling make roughly 16 to 18 balls out of the dough, each will weigh roughly 50g. On a floured surface roll each ball to make a circle the size of a tea cup saucer. Place roughly 2 dessertspoons of filling in the centre of the circle and fold each circle to make half moon shape. You may or may not need water to seal the edges *see tips and suggestions. Pinch the edges to seal in the filling however do not pinch right to the edges if you need to make the parcel shapes shown in the picture. These are now going to be called Simply Sarj samosas my own fusion version. Once most of the edges are sealed sit the samosas upright with their edges facing you then place your index finger at each end to flatten the edges and sealing in the filling. Finally lift the edges toward the middle of each samosa and pinch together to enclose.

Once all samosas are made either; deep fry them in hot oil for roughly 6 minutes each turning each once, or, bake them in an electric oven at 180 degrees for approximately 20 minutes or until golden brown. Serve with a sauce of your choice or simply with some plain yogurt.

Tips and Suggestions; Instead of grinding onion, ginger, garlic, turmeric and chili into a *paste you may simply chop the onions and chili finely and grate the ginger, garlic and turmeric, or, simply use some turmeric powder if you prefer.  Fry these like you would fry the paste in this recipe. Good quality beef or Lamb mince are best to use for this recipe. In a warm climate the dough softens easily make sure that the dough is kept in the fridge, and, avoid ‘over-working’ the dough if ‘short crust’ is needed. The more butter or margarine in the dough the ‘shorter’ the crust will be. I try to avoid too much fat of any kind in my diet hence I have only used 100g of fat in this recipe but you may increase or reduce the quantity suggested. You may bake it or fry it, it is up to you. I have left the filling as a dry filling but you may add some stock while cooking the mince as you see fit. The shape of the samosa can also be your choice too; you will have seen triangular samosas before. I decided to turn them into little parcels. It’s my own fusion way, rustic and from the heart. This is my gift for Hari Raya for my Malaysian family and friends. Enjoy!

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